I would like to have your best cinnamon roll recipe please?!
Dough:
2 pkg. active dry yeast
1 c. warm water (105-115 degree)
2/3 c. plus 1 tsp. granulated sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp salt
2 eggs, slightly beaten
7-8 c. all-purpose flour, or more if needed
Filling:
1 c. melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tbsp. ground cinnamon
1 1/2 c. chopped walnuts, optional
1 1/2 c. raisins, optional
Creamy Glaze:
2/3 c. melted butter (1 stick plus 2 tbsp.)
4 c. powdered sugar
2 tsp vanilla
4-8 tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 - 10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Just like the ones in the mall!
Answers: CINNABUNNS CINNAMON ROLLS
Dough:
2 pkg. active dry yeast
1 c. warm water (105-115 degree)
2/3 c. plus 1 tsp. granulated sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp salt
2 eggs, slightly beaten
7-8 c. all-purpose flour, or more if needed
Filling:
1 c. melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tbsp. ground cinnamon
1 1/2 c. chopped walnuts, optional
1 1/2 c. raisins, optional
Creamy Glaze:
2/3 c. melted butter (1 stick plus 2 tbsp.)
4 c. powdered sugar
2 tsp vanilla
4-8 tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 - 10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Just like the ones in the mall!
http://allrecipes.com/Recipe/Moist-Cinna...
Try this recipe for REALLY good rolls
1 loaf frozen white bread dough, thawed in refrigerator
Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened
Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.
If you don't like homemade, Pillsbury always works! :)
HOMEMADE CINNAMON ROLLS
1 pkg. dry yeast
1/3 c. sugar
1 egg
1 tsp. salt
2 c. milk
4 tbsp. butter
5-6 c. flour
1 stick butter
Sugar and cinnamon
1/2 c. pancake syrup
1/2 c. butter
1 c. water
1 c. brown sugar
Dissolve yeast in 1/2 cup warm water. Scald milk (bring to a boil, stirring constantly). Add 4 tablespoons butter to the milk. Remove and allow the milk to cool. (I sometimes stick the milk in the refrigerator for a short time to speedup the process.) Add the milk/butter mixture to the yeast mixture. Add about 5-6 cups flour. You don't want your dough to be sticky, so you add flour until it can be kneaded easily.
After kneading until smooth, roll into a ball. Let rise for about 2 hours. Roll out flat - about 1/2 inch thick. Soften stick of butter and spread evenly across the flattened dough. Sprinkle heavily with sugar and cinnamon.
Roll up the dough in a long tube-like manner. Cut 1 1/2 to 2-inch sections of the long tube. You should see the design of a cinnamon roll at this point. In a saucepan, mix the syrup, butter, water and brown sugar. Boil for about 3 minutes, stirring.
Pour this mixture into the pan that you are using to bake the rolls in. You may sprinkle nuts on top of the syrup mixture (optional). Then place the rolls on top. Bake for about 1/2 hour at 350 degrees.
When they are golden brown, remove from the oven. After about 5 minutes of cooling, flip the rolls over onto a cookie sheet. The "goop" will be on top of the rolls now. Enjoy!